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Pilchard salad mould

Recipe from: 2/1/2000 12:00:00 AM
Ingredients 7
Servings 4


  • 425
    pilchards in tomato
  • 60
  • 250
    finely grated Cheddar cheese
  • 250
    savoury or herbed cottage cheese
  • 200
    salty biscuits, finely crumbled
  • 50
    melted butter or margarine
  • 4
    hard-boiled eggs


1. Mash the pilchards in their sauce with 30 ml (2 T) of the mayonnaise until smooth. Press firmly into the base of a greased springform mould or loose-based cake tin approximately 18 cm in diameter. 2. Mix half the grated cheese into the cottage cheese. Spoon on to the pilchard mixture, forming a second layer. Press down firmly with the back of a spoon. 3. Mix the biscuit crumbs with the melted butter and sprinkle on top of the cheese layer. Press down. Chop the hard-boiled eggs finely, mix with the remaining mayonnaise and grated cheese. Spread on top. 4. Cover loosely with cling film and refrigerate for a couple of hours. Unmould carefully on to a plate. Serve the mould immediately with a green salad and fresh rolls.

Read more on: fish/seafood

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